Veth Chaman (kashmiri Paneer Recipe)

This is a typical Kashmiri recipe prepared by kashmiri pandits. The recipe uses no onions or garlic. It's easy to make and if cooked properly the paneer melts in first bite. Here is my version of Kashmiri Veth Chaman

Picture of: Veth Chaman (Kashmiri Paneer recipe)
Paneer: 500 gms
Water: 1 cup
Asafoetida (Hing) : 1/2 Tsp
Mustard Oil: 5 Tbsp
Beaten Curd : 1/4th Cup
Milk: 1 Cup
Cumin Seeds: 1/2 Tsp
Cinnamon: 1/2 stick
Cloves: 3
Fennel powder: 1 tsp
Dry Ginger Powder: 1/2 tsp
Turmeric: 1/2 tsp
Red chili powder: 1 tsp
Garam Masala (Home made): 1 tsp
Salt to taste
In a kadhai or deep pan, heat 3 tbsp of oil. When hot stir fry the paneer cubes till slight golden brown
Meanwhile, heat water in a separate pot and add hing. let the Hing water boil
As the paneer turns golden brown, transfer the fried paneer to the hing water and turn off the heat
In the same pan in which paneer was fried, add the remaining mustard oil
When hot, add cumin seeds, cloves, cinnamon stick, give it a stir and add fennel powder and dry ginger powder
Quickly add 3 to 4 spoonfulls of hing water to avoid the powders to burn
After a min, add beaten curd, turmeric powder, red chili powder and mix well
Cover and cook on low heat for 2 mins.
When the mixture started to boil, add the paneer (soaked in hing water) and garam masala
Mix well add salt, cover and cook for 10 mins and let the gravy thicken
Serve hot with rotis or steamed rice
You may add more hing water while adding the curd for a more gravy or a thin gravy consistency.